I wouldn’t do it often, especially for myself, but there’s no better way to say “I love you” and “Happy Birthday” than brunch. And brunch doesn’t get much better than Eggs Benedict. So today, instead of cake, I made myself what I really wanted: Happy Birthday Eggs Benedict. And I even made some spinach to go with it. Don’t think of it as a vehicle for Hollandaise, no, think of it as vitamins and minerals. You should do what you really want on your birthday too, and make Happy Birthday Eggs Benedict. English Muffins poached eggs (1 for each muffin half) sliced ham (twice as thick as lunch meat) Hollandaise sauce sautéed spinach with salt and pepper cayenne pepper or paprika for garnish Plan of attack: 9am The English muffin dough needs a while to rise. Start by making the dough. 9:30am While it’s rising, poach all the eggs and place them in an ice bath in the refrigerator. Sauté the spinach and leave it covered on the stove. Only add salt and pepper as you’re going to use the spinach to soak up the extra yolk and Hollandaise. 10am Make the Hollandaise. Keep covered on the stove, but turn … Continue reading →